Brussels Sprouts with Bacon, Pecans and Cranberries
When Brussels sprouts are cooked the right way, they take on a nutty sweetness. To accentuate that, here they are complimented by toasted pecans and dried cranberries balanced with the crisp bite of salty bacon.
Ingredients
- ½ cup coarsely chopped pecans*
- 3 tablespoons unsalted butter divided
- 1 medium shallot diced
- 3 strips bacon diced
- 1-½ pounds fresh Brussels sprouts rinsed and trimmed and thinly sliced**
- ½ teaspoons kosher salt
- ¼ teaspoons freshly ground pepper
- ¾ cup coarsely chopped dried cranberries
Instructions
- Heat a large skillet over medium-high heat. Add chopped pecans and toast, stirring continually until the pecans begin to give off a toasted aroma and darken in color, about 2 minutes. Remove and reserve.
- Reduce heat to medium and melt 1 Tbsp. butter. Add shallots and sauté until softened and translucent. Remove and reserve.
- To the same skillet, cook bacon until browned and crisp. Using a slotted spoon, remove to a paper towel to drain. Leave 1 Tbsp. of bacon fat in skillet.
- Add the remaining 2 Tbsp. butter to the skillet. When melted add the Brussels sprouts and cook, stirring continually, until tender and brightened in color, about 6 minutes. Add salt and pepper. Remove skillet from the heat, and stir in cranberries, followed by reserved toasted pecans, shallot, and bacon. Stir to combine.
- Serve immediately.
Notes
*I was able to purchase toasted pecans in the grocery store.
** Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
** Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.